Grain Recipe Book (Riso Gallo & Essential Cuisine)

Nero Rice
Salad
Prep 20 mins
Cook 22 mins
Serves 10 People
Ingredients
Method
750g Riso Gallo Nero (Black)
Wholegrain Sustainable Rice
(Made to pack instructions)
5 small ripe avocados
3 corn on the cob (pre-cooked
cobs works too)
10 spring onions
2 limes
6 tbsp of extra virgin olive oil
2 red chilli
1 bunch of coriander or parsley
to garnish
40g of mixed toasted seeds
30g of unsalted butter
Salt and pepper to taste
2g Essential Cuisine
Chermoula Seasoning
1. Cook the Riso Gallo Nero (Black) Wholegrain
Sustainable Rice by placing the pouch into the microwave
and follow the packet instructions. Once ready, place the
rice in a mixing bowl and dress with a drizzle of oil and a
little salt.
2. Mix the EC Chermoula Seasoning with the softened
butter and a drizzle of oil and put to the side.
3. Leave the husk on the corn and place it onto a
microwave safe dish. Cook it for about 4-5 minutes until
soft. Let it rest for 5 minutes and when still warm peel it
well. Flash them on a griddle pan or if you can, over a BBQ
or with a blow torch to give them a nice roasted flavour.
4. Brush them with the pre-prepared mix of oil, butter and
EC Chermoula Seasoning and cook them for 1 last minute
in the microwave to allow the mix to cook and penetrate
the cobs. Separate the corn from the cob and chop into
big pieces.
5. Wash the spring onions and chop. Peel the avocados
and char them with the torch and slice them. Chop the
chilli and mix all the ingredients together with the red
rice. Season with just a drizzle of extra virgin olive oil, salt,
pepper, lime zest and lime juice of 1 lime.
6. Garnish with parsley leaves and serve.
27